Fall Harvest Dinner Menu

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DuckHarvestheroSaladPearGoatcheese

Harvest Salad with Pears and Pepitas

1 lb baby spinach mix blend, 2 bosc pears, 1 cup pepitas, 4 oz goat cheese

To roast pepitas, toss them in a little olive oil, salt and pepper. Roast for 13-15 minutes in a 325°F oven

Add salad leaves to a large serving bowl. Top with sliced pears, roasted pepitas and crumbled goat cheese. Toss with a 1⁄2 cup vinaigrette and serve.

 

Apple cider vinaigrette
3⁄4 cup olive oil
1⁄4 cup raw apple cider vinegar

1 garlic clove

2 tablespoons raw honey
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
combine ingredients in small bowl and whisk to combine. Continue reading
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Apricot Basil Cucumber Salad

apricotsalad 28Untitled-1The temperature has finally hit 80 degrees and I even saw the sun, things are feeling better.  I’m on the hunt for fresh simple salads to eat this summer.  I found this recipe in cooking light magazine and tried it out immediately.  Will be making this with a side of grilled chicken.

Lemongrass Trout with Mango Salad

fish 188The other day we had some fresh fish in the studio for a photo shoot, this golden trout was just too pretty not to cook up for a photo shoot.  I worked with stylist Karla Spies and we found this recipe from my favorite Donna Hay.  I do not cook a lot of fish at home mostly because I don’t have a lot of experience and find it kinda of intimidating.  But this method of baking it in the parchment paper in the oven was rather simple and makes for an easy clean up.  The combination of the mango salad and trout has a nice compliment of flavors.ingredientsPreheat oven to 400 F. Layer pieces of non-stick baking paper on a tray and fold 3 edges in to form an envelope, leaving one edge open. Slide the lemongrass in the envelope, drizzle the Trout with olive oil and sprinkle with sea salt and cracked pepper. Slide the Trout in the envelope and fold the remaining edge of the parcel to enclose the fish, bake for 25-30 minutes depending on the size of your fish. The fish should be firm to the touch and cooked through.

Place the chilli, bean sprouts, mango, mint and green onion in a bowl and toss to combine.  Carefully open the parcel, letting the steam escape, and top with the mango salad and spoon over the dressing. Serve with the lime wedges.

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Avocado Orange Asian Noodle Salad

This is a simple light asian noodle salad.  The nice thing about this salad it’s all improvisational, use what ever might inspire you or what ever you might find in your fridge. One of my favorite drinks to order is the Thai Tea or Thai coffee it’s great with a spicy dish or simply refreshing.Thai Tea is tea or coffee with sugar and condensed milk over ice.